1. Simmering Water: Make sure the water is simmering gently before adding the egg!
2. Use a fine-mesh strainer: Straining the egg first helps remove watery whites and results in a firmer poached egg, while also reducing stringy particles that collect in the pan.
3. Use Fresh, Cold Eggs: Fresh eggs kept in the refrigerator hold their shape better.
TIPS FOR PREPARING AND HEATING IN ADVANCE
1. Make-Ahead: Immediately transfer cooked poached eggs to an ice water bath to stop the cooking process.
2. Store: Transfer them to a container filled with cold water and store in the refrigerator for 2 to 3 days.
3. Reheat: For a single poached egg, pour boiling water into a small bowl or cup and add the poached egg for about 30 seconds or until hot.
WAYS TO SERVE POACHED EGGS
1. Serve with toast: This is one of the simplest combinations, yet it’s also delicious and satisfying.
2. Make Eggs Benedict: A classic and one of my favorites.
3. Serve with a salad: They’re delicious on hearty salads.
4. Sandwich or hash: Poached eggs are a welcome addition to a sandwich or hash.
5. Serve with a bowl of rice: There’s nothing like seeing that egg yolk runny and used as a sauce!
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